Saturday, July 20 2024

Baked anelletti is one of the dishes most reminiscent of Sunday lunches, holiday lunches, those that are prepared to make everyone happy.

 


 

 

 

 

 

SERVINGS:4

FOR THE SAUCE:

  • 1 celery
  • 1 carrot
  • 1 onion
  • 24 oz of mixed minced (pork and veal)
  • 9 cups of tomato puree (700 ml. X 2)
  • salt to taste
  • olive oil to taste
  • 1 +1/2 cup of peas

 

FOR THE Béchamel Sauce:

RECIPE: https://cookingitalians.com/bechamel-sauce-besciamella-the-classic-homemade-recipe/

 

For the topping:

  • 21 oz anelletti pasta
  • 1 cup of mozzarella cheese
  • 6 slices of cooked ham
  • Parmigiano Reggiano cheese to taste
  • 4 eggplants
  • olive oil for frying

 

METHOD

First prepare the meat sauce by sautéing chopped celery, carrots and onions in oil.

Add the ground meat, wait for it to release its juices and then reabsorb them ( it will take 10 to 15 minutes on a moderate flame) then add the peas and tomato, then fill a bottle with water and add that too.

Add salt, lower the flame and let it cook for alleno 2 hours, turning occasionally.

 

Heat a frying pan with olive oil and cut eggplant into chunks, fry a few eggplants at a time in several times and drain on paper towels.

Boil salted water and cook the anelletti for about 7 minutes. Drain them and prepare the baked pasta.

Combine anelletti, some of the sauce, bechamel sauce, and fried eggplant. Stir .

Take an oven dish, make a layer of sauce then a layer of anelletti, prosciutto mozzarella, and parmesan cheese and cover with the remainder of the anelletti.

Finish by including with sauce and mozzarella.

If you have it at home I also recommend breadcrumbs.

You can bake the anelletti in a preheated oven at 390 F static for 25 minutes.

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